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Braised Brussels Sprouts with Pancetta and Pale Ale

I have a hard time understanding why Brussels sprouts seem to be the most-hated vegetable in America. Yes, they are a bit stinky (and if you overcook them, it becomes a major stinkbomb), but they are packed with so many nutrients like vitamin A, vitamin C, beta carotene, vitamin K, iron, folic acid, magnesium, and fiber. They are also an extremely versatile vegetable to cook with and the variety of dishes one can create is extensive. I have made several brussel sprout dishes, but never with beer and I have been missing out!

6.5% ABV | 65 IB

Oskar Blue’s American Pale Ale has balanced flavors of pale malts and citrusy floral & piney hops, while also delivering a hoppy nose.

This ale, with its medium-bodied flavor, adds depth to these Brussels sprouts. Some beers tend to blend into a dish, but this pale ale brought out the savoriness of the sprouts, once they had browned within the buttered pan. In fact, I found the creamy texture of the butter, paired with the salty pancetta, was accentuated by the pale ale’s slight maltiness. This dish was full of flavor and quite the crowd-pleaser!